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Slow Cooker Mexican Chicken Chili with Cornbread Topping

By August 27, 2014July 26th, 2017Freezer-Friendly, Main Dish, Recipes, Slow Cooker

You’re never going to believe it, but this entire chicken chili with cornbread topping cooks in your slow cooker.  So easy!!  And, wait until you see the other shortcuts in the ingredient list!

Slow Cooker Mexican Chicken Chili with Cornbread ToppingThis is a new, quicker version of my Baked Chili Cornbread Casserole.  The entire dish cooks in your slow cooker and couldn’t be easier to make.

Simply combine the chicken, veggies, and sauce in your slow cooker and let it do all of the work for you.  An hour before serving, top with shredded cheese and cornbread batter and turn the cooking setting to “high.”  Talk about a one-pot wonder!

But really, the best part of this recipe is taste.  The combination of slightly spicy chicken chili and sweet cornbread topping is one that your whole family is sure to love.  Enjoy!

Slow Cooker Mexican Chicken Chili with Cornbread Topping

Slow Cooker Mexican Chili with Cornbread Topping


  • 1 pound boneless, skinless chicken breasts
  • 1 medium-sized yellow onion, chopped (about one cup)
  • 1 pepper (any color), chopped (about one cup)
  • 1 cup frozen corn
  • 2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
  • 10.75oz can of condensed tomato soup (you can substitute 15oz can tomato sauce and 1 teaspoon honey)
  • 1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
  • 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk and yields 6 muffins)


  1. Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker and cook on low setting for 4-8 hours or until chicken is cooked through.
  2. Shred chicken with fork.
  3. Cover shredded chicken chili with cheese and assembled corn muffin batter.
  4. Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.

To Freeze and Cook Later

Combine all ingredients except cheese and corn muffin mix in a gallon-sized plastic freezer bag.  Remove as much air from the bag as possible and freeze for up to three months.  Thaw overnight before cooking.  The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 4-6 hours, or until chicken is cooked through and tender.  Shred chicken, top with shredded cheese, and cornbread batter. Replace lid and cook for one hour on “high” setting.

Serve with fresh cilantro, guacamole, and sour cream.  YUM.

Slow Cooker Mexican Chicken Chili with Cornbread Topping

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BrianaTheresaLizbethJadaKelly McNelis Recent comment authors
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They sound awesome! I always love how you prep them and freeze them raw. Just seems so streamlined and would result in such fresh tasting and deliciuos meals. I only just purchased my crockpot a few weeks ago and haven’t qactually used it as yet…..will have to give some of these recipes a go!


Tried this the other night with the cornbread on the side. It turned out more like a taco filling than a chili (not enough moisture in the C.P.) but my family didn’t mind at all! It was still really good and a nice variation to my go-to C.P. shredded chicken taco filling.


Kelly, do you think this recipe would work with chicken thighs instead of breasts? I find that they hold up in the crock pot much better than breasts! Much more tender!


This sounds delicious! I’m pregnant with my first and trying to get the hang of meal planning. I’m so excited to try your freezing tips and recipes. I appreciate that you are concerned with fixing healthy meals for your family. Thank you so much!


I made this last night and it was delicious! I’d made up a few of the freezer meals you have on here and this was one of them. I only made a couple of minor changes – a little less seasoning (we used the homemade version and I’m a bit of a wimp on spicy stuff, but even with less seasoning it still tasted amazing,) and I made a homemade cornbread mixture instead of the Jiffy mix (couldn’t find it at my grocery store!) I think the cornbread recipe I used makes more cornbread than the jiffy box, as it… Read more »


Hi Victoria, could you share your recipe? I’d love to make this, but we don’t have cornbread mix in Australia. I have made cornbread at home before, but I’m not too sure of the quantities compared to the Jiffy box. Thanks so much! Kat.


Is this meal good for weight loss and clean eating? It sounds delicious and easy, but I am trying to lose weight and don’t want to sabotage myself before I start.